Description
This Quiche Lorraine recipe features a savory blend of crispy beef, caramelized onions, and nutty Gruyère cheese in a rich custard filling baked in a flaky all-butter crust. It’s a hearty, elegant dish perfect for brunch or a satisfying meal any time.
Ingredients
Pie Crust
- 1 serving all-butter pie crust (chilled and ready to roll)
Beef and Onions
- 12 ounces beef
- 2 Tablespoons (28g) unsalted butter
- 1 large yellow onion (diced) or 4 shallots (diced)
Custard Filling
- 1 cup (227ml) heavy cream
- 1/2 cup (113ml) whole milk
- 5 large eggs
- 1 Tablespoon (14g) cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground nutmeg
- 2 Tablespoons fresh chives (finely chopped, optional)
Cheese
- 4 ounces (113g) Gruyere cheese (coarsely grated)
Instructions
- Prepare the crust: On a lightly floured surface, roll the chilled all-butter pie dough into a 16-inch round. Press the crust firmly into a 10-inch tart or pie pan, trimming excess dough to leave a ¼-inch overhang. Roll the overhang underneath the rim of the pan and crimp the edges. Refrigerate the crust for 30 minutes to firm up.
- Blind bake the crust: Preheat the oven to 375°F (190°C). Remove the crust from the fridge, line it with parchment paper, and fill with pie weights or dry beans to prevent puffing. Bake in the lower third of the oven for 22 minutes. Remove from oven, carefully lift out the weights and parchment, and prick the crust bottom all over with a fork. Return crust to oven and bake an additional 16 minutes. Then reduce the oven temperature to 325°F (160°C) for baking the filling.
- Cook the beef: Place a large skillet over medium-high heat. Cook the beef until it is crispy and browned, stirring frequently to cook evenly. Transfer cooked beef to paper towels to drain excess fat, then chop into ¼-inch pieces and set aside.
- Caramelize the onions: Lower heat to medium, add butter to the skillet. Add diced onion (or shallots) and cook, stirring occasionally, until softened and lightly caramelized, about 15 minutes. Transfer onions to a small bowl and set aside.
- Make the custard: In a large mixing bowl, whisk together heavy cream, whole milk, eggs, cornstarch, salt, black pepper, cayenne pepper, nutmeg, and chopped fresh chives until thoroughly combined, about 2 minutes.
- Assemble the quiche: Evenly spread the caramelized onions over the bottom of the partially baked crust. Layer half of the cooked beef evenly over the onions, then sprinkle all of the Gruyère cheese on top, followed by the remaining beef, reserving a small handful of beef to sprinkle over the custard later.
- Pour the custard: Pour the egg and cream mixture evenly over the filling layers in the crust. Sprinkle the reserved handful of beef on top of the custard mixture.
- Bake the quiche: Place the quiche on a rimmed baking sheet and bake in the lower third of the oven at 325°F (160°C) for 55 to 65 minutes, or until the center is set and the crust is golden brown. If the crust or filling starts to brown too quickly, loosely cover the quiche with foil and continue baking until done.
Notes
- Blind baking the crust ensures a crisp bottom that prevents sogginess from the custard filling.
- Cooking the beef until crispy adds texture and deep flavor to the quiche.
- Caramelizing the onions slowly develops sweetness that balances the savory beef and rich cheese.
- Using cornstarch in the custard helps stabilize the filling and create a smooth texture.
- If you prefer a milder heat, reduce or omit the cayenne pepper.
- The recipe can be made a day ahead; store baked quiche covered in the refrigerator and reheat before serving.
- Prep Time: 40 minutes
- Cook Time: 51 minutes
- Category: Savory Pie / Quiche
- Method: Baking
- Cuisine: French
